Esquites is a flavor-packed Mexican street food classic that you can easily whip up at home! Imagine tender, slightly charred corn kernels tossed with creamy mayo, lime, cheese, a dash of chili, and fresh cilantro—every bite is bright, smoky, tangy, and a true celebration in a cup.
Why You’ll Love This Recipe
- Seriously Flavorful: Every spoonful bursts with smoky, tangy, and creamy goodness—nothing boring here!
- Quick & Easy: Esquites comes together in just about 20 minutes, making it a go-to snack or party side.
- Crowd Pleaser: This classic street corn salad is always the first empty bowl at potlucks and backyard BBQs.
- Easily Customizable: Swap ingredients, turn up the heat, or make it totally dairy free or vegan—Esquites is yours to play with!
Ingredients You’ll Need
The magic of Esquites comes from a handful of simple ingredients, each adding its own little spark—sweet corn for juicy crunch, creamy mayo for richness, Cotija for salty tang, fresh lime for zing, and chili for that irresistible smoky heat.
- Unsalted butter or extra-virgin olive oil: Helps the corn caramelize, adding lovely depth and a luscious base for the other flavors.
- Corn kernels (fresh or frozen): The star of the show! Use what you have—there’s no need to thaw frozen corn, and fresh corn is even sweeter.
- Fine salt: Essential for bringing out all the flavors in the dish.
- Garlic: A touch of garlic heightens the savory notes and adds aromatic complexity.
- Mayonnaise: The creamy backbone of classic Esquites—use sour cream or Greek yogurt if you prefer a tangier finish.
- Finely chopped jalapeño (optional): A little fresh chili for those who want extra heat and a crunch.
- Lime juice: Freshly squeezed lime is non-negotiable for that pop of citrus brightness.
- Chili powder: Gives it the distinct color and a gentle, smoky warmth.
- Cayenne pepper (optional): For anyone who likes an extra kick—just a pinch will do!
- Finely grated Cotija cheese: Salty, crumbly, and totally addictive—substitute with feta or Parmesan if needed.
- Finely chopped cilantro: Brightens up the salad and adds classic Mexican flair.
Variations
The beauty of Esquites is how easy it is to make it your own. Tweak the heat, substitute what you have on hand, or turn it vegan or dairy free—there’s truly no wrong way to enjoy this street corn delight.
- Dairy-Free Dream: Swap butter for olive oil and Cotija for a vegan Parmesan, or simply omit the cheese altogether for a totally dairy-free take.
- Vegan Vibes: Use olive oil, a good vegan mayo or vegan sour cream, and vegan cheese—or none at all if you prefer extra lime and chili instead.
- Cheese Switch: Feta or finely grated Parmesan mimic the salty punch of Cotija if you can’t find it locally.
- Smokier Flavor: Char the corn on a grill or over the flame for even more depth and that irresistible roasted corn aroma.
- Extra Veggies: Stir in some diced red onion or bell pepper for color and crunch.
How to Make Esquites
Step 1: Sauté the Corn
Start by melting your butter or olive oil in a large skillet—cast iron is especially great for a bit of char. Toss in your corn kernels and a pinch of salt. Cook for 5–8 minutes, stirring every minute or so, until they’re heated through and looking golden (the edges should get a little toasty). If the corn gets a bit “jumpy,” lower the heat. This is where the magic really happens!
Step 2: Add Garlic
Add the minced garlic and cook for just 30 seconds. As soon as it smells aromatic—don’t let it go brown!—remove the pan from the heat. The heat of the corn will mellow the garlic just enough, staying vibrant and fragrant.
Step 3: Mix Everything Together
Let the corn cool for 2–3 minutes (this helps the mayo stay creamy), then transfer to a mixing bowl. Add the mayonnaise, chopped jalapeño, lime juice, chili powder, cayenne if using, Cotija cheese, and cilantro. Give everything a good stir so each kernel is coated and tastes the party of flavors in every bite. Taste and add a pinch more salt if needed.
Step 4: Serve and Garnish
Spoon your Esquites into little cups or bowls and garnish with lime wedges, an extra sprinkle of Cotija, chili powder, and a smattering of cilantro. It’s ready to eat warm, at room temperature, or even chilled straight from the fridge!
Pro Tips for Making Esquites
- Sweet Corn Selection: If you’re using fresh corn, choose plump, bright kernels—super sweet corn will make your Esquites pop with flavor.
- The Sizzle Factor: Let your skillet and fat (butter or oil) get hot before adding corn for the best caramelization and a hint of char on each kernel.
- Timing Is Everything: Don’t add your creamy ingredients until the corn has cooled a few minutes; it keeps your sauce from breaking and preserves vibrant colors.
- Lime Juice, Last Minute: Add fresh lime just before serving for the brightest, zestiest punch—don’t let it mellow in the fridge.
How to Serve Esquites
Garnishes
Let your Esquites shine with a flurry of finishing touches—more Cotija or feta cheese, a dusting of chili powder, extra cilantro, and a big wedge of lime. Each garnish is more than just a topping; it adds a pop of color and another layer of flavor to every bite.
Side Dishes
Esquites makes a stellar side for grilled meats, tacos, tortas, or anything off the barbecue. It’s also dreamy with black beans, fresh salsas, or as the star of a summery salad buffet.
Creative Ways to Present
Portion Esquites into cute little cups or mason jars for easy handheld party snacks, pile it onto a platter for family-style feasting, or even use it as a taco filling—just add a little extra lime and cheese for the ultimate twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover Esquites in an airtight container and pop it in the fridge. It will stay fresh, creamy, and flavorful for up to four days, making it perfect for quick lunches or a midnight snack.
Freezing
Freezing Esquites isn’t recommended since the mayo and cheese can separate and become grainy when thawed. If you must prep ahead, freeze just the sautéed corn and stir in the creamy ingredients after reheating.
Reheating
You can warm Esquites up gently on the stovetop over low heat or in the microwave in short bursts. Stir well to recombine and squeeze fresh lime juice on top before serving for the best flavor.
FAQs
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Can I use canned corn to make Esquites?
Yes! Just make sure to drain and rinse the corn well before sautéing. Though fresh or frozen corn gives the best texture, canned works in a pinch, and you’ll still get that crave-worthy flavor.
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What can I substitute for Cotija cheese?
If you can’t find Cotija, go for crumbled feta for a similar salty bite, or use finely grated Parmesan cheese. Both work beautifully as a stand-in and don’t be afraid to be generous!
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Is Esquites served hot or cold?
Traditionally, Esquites is served warm or at room temperature, but it tastes fantastic straight from the fridge too—so serve it however you like!
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How spicy is this recipe?
This Esquites recipe is flavorful but not overly spicy. You can easily add more chili powder, jalapeño, or cayenne if you like to turn up the heat, or keep it mild for all palates.
Final Thoughts
If you haven’t tried Esquites at home yet, you are in for such a treat! It’s quick, playful, and addictively delicious—a dish that sparks pure joy every time. Grab those fresh or frozen kernels, raid your fridge for the rest, and watch this street corn magic happen! I can’t wait for you to fall in love with every single bite.
Print
Esquites Recipe
- Prep Time: 11 minutes
- Cook Time: 9 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sauté, Mix
- Cuisine: Mexican
- Diet: Vegetarian
Description
Esquites is a delicious Mexican street corn salad that is bursting with flavor. This easy-to-make dish is perfect for summer gatherings or as a side dish with your favorite Mexican-inspired meals.
Ingredients
For the Esquites:
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
- 1/2 teaspoon fine salt
- 2 medium cloves garlic, pressed or minced
- 1/4 cup mayonnaise*
- 1 medium finely chopped jalapeño, optional
- 1 tablespoon lime juice, plus extra lime wedges for garnish
- 1 teaspoon chili powder, plus more for sprinkling
- Pinch of cayenne pepper (optional, for extra heat)
- 1/4 cup finely grated Cotija cheese**, plus more for sprinkling
- 1/4 cup finely chopped cilantro
Instructions
- Melt the butter and cook corn: Melt the butter in a large skillet over medium heat. Add the corn and salt. Cook until golden, about 5-8 minutes.
- Add flavors: Add garlic, then remove from heat. Let corn cool and transfer to a bowl.
- Mix ingredients: Add mayonnaise, jalapeño, lime juice, chili powder, cayenne, cheese, and cilantro. Stir to combine.
- Serve: Divide into cups, garnish with lime, cheese, and chili powder. Enjoy!
Notes
- Recipe adapted from my elote recipe.
- *Mayonnaise alternatives: Mayonnaise yields the best flavor. If you prefer an alternative, sour cream or plain Greek yogurt will do.
- **Where to find Cotija cheese: Look for Cotija in well-stocked grocery stores or Mexican specialty shops. If you can’t find it, try feta cheese or Parmesan instead.
- Make it dairy free: Use olive oil instead of butter. Try vegan Parmesan or omit the Cotija.
- Make it vegan: Use olive oil, vegan sour cream, vegan Parmesan, and omit the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
